The thing about my recent houseguest Ryan is that he’s an exceptional cook. Bottom line: the guy just flat knows what he’s doing in the kitchen, wrestling pretty much any ingredient to the ground with complete confidence. If he wasn’t a minister, I’d say he missed his calling. But…yeah. The other thing about my recent houseguest Ryan is…he doesn’t so much use recipes. The night before Ryan and his family left Oklahoma (and guess what? For dinner Ryan prepared homemade pasta and his version of a Bolognese sauce. Please bear with me on the quantities of the ingredients Ryan used. He started by grating carrots. I started by having a glass of wine. Then he peeled and halved a red onion. Then he diced up a good amount. Then he sliced and diced a HUGE boatload of garlic. Lots of olive oil went into the Dutch oven. When it comes to adding olive oil to the pan, we don’t deal in tablespoons around here. When the oil was heated, Ryan threw in the grated carrots. Then came the red onions. Intellesting.
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Cherry Coke & Jalapeño MeatballsWell, they’re actually cherry coke & jalapeño glazed meatballs, but that didn’t fit into the excerpt title on my landing page. Shrugs. These are my go to snack meatballs, but don’t let me stop you from having them for dinner. They’re spicy, I won’t lie. You can tone the heat down a bit, but they don’t taste nearly as good without it. But that’s coming from me, a spicy spice fiend. Ingredients: Meatballs: 1 pound ground beef 1 large egg 1/2 cup breadcrumbs Seasoning: 1 1/2 tsp salt 1 1/2 tsp sweet paprika powder 1/2 tsp onion powder 1 tsp black pepper 1/2 tsp ground nutmeg 1 tsp brown sugar 1/4 tsp garlic powder 1 tsp dried parsley pinch of cayenne Glaze: 1/2 cup brown sugar 1/2 cup cherry coke 3 jalapeños Directions: Even he eats them. Preheat your oven to 400F° (200C°). Storyboard nirvana. Normally I do this with green chili peppers, but I still had some chopped up jalapeños in my freezer. I used roughly 2 slightly heaping tbsp of the spice mix. Add an egg and the breadcrumbs and dig in.
Zucchini Parmesan Crisps Recipe : Ellie KriegerPreheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper.Braised Sausages with Balsamic Glazed Grapes and OnionsWhile I'm pretty good about cleaning up after myself when cooking at a leisurely (weekend) pace, I've been known to leave quite the debris field in my wake when slamming to get a weeknight meal on the table for the family. And so, my wife loves it when I make a one pot meal on a weeknight, especially one that is as tasty as this one. You see, while we have a rotating schedule of kitchen duties that gives everyone a chance to be a sous-chef, table cleaner, pot washer, or drier, it seems that my wife more often than not swaps duties with one of the kids and finds herself up to her elbows in soap suds cleaning up the mess I've left in the kitchen. Sorry, honey. Imagine her glee then, when she discovered that this meal was not even gonna be a one pot meal for her to clean. Make this dish your own by substituting in various types of sausages (I bet lamb sausage would be awesome), adding some different herbs just before service, or tossing in some nuts and dried fruit if you prefer. Recipe:
Magic Sauce RecipeI call this the magic sauce recipe. In part, because it makes everything it touches shimmer with deliciousness. It's magic like that. Technically, it's a riff on a chimichurri sauce - one that veered off the rails in a big way. Let's just start by putting one thing out there. It's as versatile as a black dress. - More Herb Recipes - - More Paprika Recipes - - More Quick Recipes - 1/2 cup extra-virgin olive oil 1 teaspoon fresh rosemary leaves 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 2 teaspoons sweet paprika 2 medium cloves of garlic, smashed into a paste 1 well-crumbled bay leaf pinch of red pepper flakes 1/4 teaspoon + fine grain sea salt 1 tablespoon fresh lemon juice Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot. While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle. Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil. Makes ~2/3 cup. Print Recipe
Sweet 'N Creamy Macaroni SaladNo barbecue is complete without a nice chilled pasta salad. Today I’m going to share with you a twist on a classic macaroni salad. One that will be a SUPER-DUPER HIT at any pot luck, 4th of July celebration or a large family gathering!! Now, before any of you go off on me, about this salad not being healthy…I’m letting you know that it isn’t meant to be. It’s a feel good, comforting, holiday pasta salad that you’ll feel guilty for eating so much of, but you can’t help yourself cos it’s soooo good! This isn’t your grandma’s macaroni salad either, it’s a sweet n creamy dressing with hint of spice. Although I made a smaller batch of this salad for the recipe (half a pack of pasta), you can easily double it to make a whole (1lb) pack of pasta, for a larger gathering. Here’s how you can make this deliciously sweet and creamy macaroni salad… Method: - Start by boiling the macaroni in a large pot of salted water, until it’s cooked through.
Watermelonade Recipe at Epicuriousphoto by Roland Bello yield Makes 1 gallon (serves 16) active time 30 min total time 30 min You would be hard-pressed to find something more refreshing than watermelon. This cooler is easy to make, beautiful to behold, and not too sweet. Garnish: lemon slices; mint sprigs Preparation Cut watermelon flesh into 2-inch chunks and discard rind. Cooks' note: Watermelonade can be made 1 day ahead and chilled, covered.
13 ways to eat like a Peruvian | PERU DELIGHTSHello everyone! It’s Friday the 13th. As a saying I like goes: “Bad luck? Good luck? Here’s the list: 1. 2. (dried and toasted Andean corn), tequeños, yuquitas (fried yuca) with Huancaina sauce, conchitas a la parmesana, or a combination of dishes shared by everyone in the table , if you eat out in Peru you better be hungry, because 3 courses are not enough for us. 3. 4. with your meals. in their bags when they move abroad. 5. 6. 7. 8. 9. 10. Which brings us to the next 2 points… 11. 12. 13. Oh, we couldn’t help it. 14. Share this with your friends!PasttataI have never been the biggest fan of quiches or frittatas. They aren't bad, but I would much rather an omelet or just scrambled eggs any day of the week. To me, it is easier and tastier and so why bother with the extra effort a quiche requires? Similarly, my grandmother used to make a baked egg and pasta dish she called pastair (sp?) pronounced pa-stare, or past - air. I never really liked this all that much either. Pulling the marjoram leaves off the stalk for the breakfast sausage. Mandi's new thing is to make paste out of these flavoring components. Here is that leftover beef I was telling you about. Pat it down so it is a nice big sausage patty. The potpourri of cheeses we usually have in the fridge at any given time. Now it is the morning and everything is ready! Bacon in, bacon crispy, bacon out. YUM sausage. Some chopped onions in there too. This is 7 eggs and ¾ pound of pasta. Cheese in. Cooked bacon and sausage in. Patted down We finally have a pan that can also go in the oven!
Blue Cheese GuacamoleI didn't really get into avocados until just a few years ago but ever since then I have been hooked. One of my favourite way of enjoying avocados has to be in guacamole as it show cases the avocados beautifully and it is just plain amazing! The base recipe for guacamole is pretty easy and once you have it mastered it is fun to play around with it and I often like to try adding different ingredients to change up the flavour profile a bit. After having both avocado slices and a blue cheese in a sandwich a while ago I had been fantasizing about combining them in a guacamole and on fajita night it was the perfect chance to try it out. I pretty much just took my number one guacamole recipe and added blue cheese which I brought up to room temperature first so that it would more easily mash into the guacamole. Get 5 Closet Cooking cookbooks in a bundle for a 30% discount over buying them individually. Blue Cheese Guacamole Cool and creamy guacamole with the tangy hit of blue cheese Ingredients
Sriracha Garlic WingsIt's hard to get enough of chicken wings, especially in the summer, and especially when there's some major sporting event on. For as long as I can remember I've followed the Olympics religiously. Swimming, track, gymnastics, tennis, diving, you name it. I'll follow prelims as well as finals and ooh and aah over all the heartwarming background stories of athletes I had never heard of two weeks prior. (And being in Beijing for the 2008 games, in the center of all the action, was such a fun experience!) This time around I'm watching everything from my couch in Brooklyn. These Sriracha garlic wings can be made with common pantry ingredients. And I recommend having some good beer on hand to wash these wings down.